August 21, 2012

Bite-Size Potato Skins with Chipotle Ranch Dipping Sauce

These were a last minute side dish.  I was going to make my Baked Garlic Parmesan Fries, but when I realized I had way too much bacon than I needed, I browsed the web for a quick recipe (which really means I got on Pinterest).  The first few recipes I found required baking the potatoes for 40 minutes or so, but I didn't have that much time.  So, I was drawn to this recipe, because you boil the potato slices for 5 minutes and then bake for 15 minutes and you are done.  It totally worked.



I'm pretty sure I LOVE these

Got it?

With football season just around the corner, you guys need to keep this recipe on hand.  It is a perfect party food, because you can pick them up and eat them, no utensils needed. The chipotle ranch was incredible!  I love chipotle chili powder and I use it in so many dishes.  It adds an amazing smoky flavor to your dishes.  I purchased mine at the regular grocery store, so hopefully you won't have a hard time finding it.      
Bite-Size Potato Skins
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 med-large russet potatoes, unpeeled
seasoned salt
1 - 1 1/2 c. shredded Cheddar Cheese
6-8 strips bacon, cooked and crumbled
chopped green onions, for garnish, opt.

Wash the potatoes and slice into 1/4'' rounds.  Place in a pot of cold and salted water.  Bring to a boil, cover, and boil for 5 minutes.  Potatoes should be tender if you stick a fork in them, but not too soft.  Drain.  Pat dry with a paper-towel (I let mine sit in the colander for about 10 minutes while I did a few other things, so they were already dry).  Transfer slices to a foil-lined baking sheet.  Place them in a single layer.  Sprinkle a little pepper and seasoned salt over each slice.  Then, top each one with shredded cheese and crumbled bacon.  Bake at 375 degrees for 13-15 minutes or until cheese is melted.  Remove from oven, allow to cool a few minutes, and serve with Chipotle Ranch Sauce or regular Ranch.  Serves: 4-6

Chipotle Ranch Dipping Sauce
1/4 c. ranch dressing
1/4. sour cream
1 tsp. chipotle chili powder, or to taste
1/2 tsp. garlic powder, or to taste
1/8 tsp. cayenne, opt. (I did not add)
a little salt and pepper

Stir together all ingredients and mix until well combined.  Refrigerate any leftovers.    

Idea from: Vittles and Bits


  1. Oh yes, perfect football food! Bookmarked:@)

  2. Thank you so very much for adding the picture with the recipe, it helps me so much.

  3. Yum, these sound sooo good!! Perfect for fall & football season. Can't wait to try them!

  4. They look delicious! Where do you find the chipotle chili powder? Joni

    1. I found mine in the spice aisle at Walmart. It is McCormick brand. - Jenn

  5. Oh my but these look sooo good! Thanks for sharing the recipe. I will certainly have to give these a go very soon.

  6. Yum! These sound delicious! Just yesterday my son asked me if I would cook some potato skins :) Thanks for sharing. One question though, what temp do you bake them at?

    1. Oh yes, that is kind of important, huh? It is 375 degrees. Thanks for catching that, I will update the recipe! - Jenn

  7. Holy Flip! These look soooo good. Thank you for sharing. Also, thank you for visiting and the sweet comment at The Dedicated House! It means the world!! Hey, I would love it if you would share this delicious recipe at my Make it Pretty Monday party at The Dedicated House. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  8. Amazing I cant wait to make these. And I have that chili powder :) one question what brand ranch do you use?

    1. I usually use the regular Hidden Valley Ranch (not the buttermilk one), but last time I bought the Light Hidden Valley Ranch and I am really liking it. I used the light for this recipe. -Jenn

  9. hahaha...browsing means being on Pinterest:-) I can so relate to that comment!!! This is such a fun appetizer and super easy to whip up!!! My hubby is going to love these! Going on my pin board for sure:-)

  10. I made potatoes like that a few months ago. But that dip??? It looks like it is to-die-for! Pinning this!
    Stopping by from the Weekend Wrap-up Party :)

    1. Oh yeah - you have got to try the dip! - Jenn

  11. You had me at "potato skins" ...

    Visiting you from MIUM blog hop.

  12. Found you on Pinterest. These look soo good! I love potato skins. These will definitely be made on Survivor (the show) night. They'd be really good with diced jalapenos and diced orange pepper added too. Mmm!

    ~ Catie

  13. Hi Jenn, I made the potato skins for the Michigan/Alabama game. They were fantastic!!! My husband and I loved them, I will be making them again and again. Thank you for the great recipe!

  14. I'm back... Wanted to let you know I made these and just posted about them-really good! It was fun that they fit my PIGskin Challenge theme this year-thanks:@)


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